France Main course

Sea Bass with Crispy Skin in Basil sauce

Name: Sea Bass with Crispy Skin in Basil sauce
Prep time: PM0.00T
Cook time: PM40.00T
Total time: PM40.00T
Cuisine: France
Ingredients: 4 Mediums Tomatoes; diced; 3 tablespoons Olive oil; 8 Cloves Garlic; finely chopped; 8 sprigs Fresh thyme; chopped; 1 piece Spices; bay leaf; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1 pinch Ground Black Pepper; 1200 grams Seabass fillets; 300 grams fresh basil leaves; chopped; 500 milliliters Water; 200 grams Mushroom; cut into slices; 40 grams Lemon juice; 20 grams fresh basil leaves; chopped

40Min

Easy

Ingredients

8 Servings

4 Mediums

Tomatoes, diced

3 tbsp

Olive oil

8 Cloves

Garlic, finely chopped

8 sprigs

Fresh thyme, chopped

1 piece

bay leaves

2 cubes

MAGGI® Chicken Bouillon Less Salt

1 pinch

Ground Black Pepper

1200 g

Seabass fillets

300 g

fresh basil leaves, chopped

500 mL

Water

200 g

Mushroom, cut into slices

40 g

Lemon juice

20 g

fresh basil leaves, chopped

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Nutrition Value

Information per serving

Step 1

Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.

Step 2

Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.

Step 3

Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.

Step 4

Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.

Step 5

Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.

Step 6

Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.

Step 7

Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.

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Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.

Step 5 of 7

Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.

Step 6 of 7

Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.

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Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.